Saturday, December 11, 2010

Pumpkin Fudge

Our party last night was a HUGE success. We had mostly regulars in attendance, but a few newbies showed up. The food was outstanding and I totally blew my low-carb diet. I have been on a carb hangover today, but it hasn't stopped me from snacking on the leftovers. One of the new recipes I tried this year was just OUT OF THIS WORLD good! Here is the recipe that I got off Allrecipes.

Pumpkin Fudge

* 2 tablespoons butter
* 2 1/2 cups white sugar
* 2/3 cup evaporated milk
* 1 cup white chocolate chips
* 7 ounces marshmallow creme
* 3/4 cup canned pumpkin
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract


1. Line a 9x9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

It's got the thick rich sugary goodness of fudge, but the flavor is all pumpkin. YUM!!

Diana is a crafty creative Midwestern work from home mama of 3. She enjoys playing with PhotoShop Elements, sewing & crafting, creating fun for family & friends, camping, and reading. She is the owner & operator of Custom Blog Designs.

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  1. This sounds so interesting! I am pinning this on my recipes to try! Cheers from your newest follower!

  2. I made this tonight but it stayed too soft to cut. Do you have suggestions? Thanks.

    1. That happened to me before. I am not sure if it needed more time on the stove. It did eventually harden after being in the fridge for a while. SO delish!!


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